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Cheddar Bake Chicken Pot Pie
Buttermilk pancake mix puts a new twist on an old comfort food favorite. Can be divided into ramekins for individual pies - adjust cooking time accordingly.

1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 cup milk, divided
1/2 cup chopped onion
1 (3 ounce) package cream cheese, softened
1/4 cup chopped celery
1/4 cup shredded carrots
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
3 cups cubed cooked chicken
1 (10 ounce) package frozen chopped broccoli, cooked and drained
1 egg
1 tablespoon vegetable oil
1 cup buttermilk complete pancake mix
1 cup shredded sharp Cheddar cheese
1/4 cup sliced almonds

In a large saucepan, combine soup, 1/2 cup of milk, onion, cream cheese, celery, carrots, Parmesan cheese and salt. Cook and stir until the mixture is hot and cream cheese is melted. Stir in the chicken and broccoli; heat through. Pour into an ungreased 2-qt. baking dish. In a medium bowl, combine the egg, oil and remaining milk. Add the pancake mix and cheddar cheese; blend well. Spoon over hot chicken mixture. Sprinkle with almonds if desired. Bake, uncovered, at 375 degrees F for 20-25 minutes or until golden brown.

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